350grm whole spelt flour
100grm chopped hazelnuts
50grm Cocoa powder
1 teaspoon vanilla essence
3 teaspoons baking powder
Pinch of salt
200ml soya milk
100ml sunflower oil
250ml maple syrup
In a bowl mix dry ingredients. In another bowl whisk the wet ingredients together and fold them in the dry mixture using a wooden spoon, avoid over mixing.
Oil a muffin baking tray and using a spoon divide the mixture into the muffin tray. You should have about 15 muffins.
Bake in a preheated oven at 160 C for 30 minutes.
200g cooked cashew nuts Boiled for 30 min drain and rinse.
White grape juice, approx. ½ cup
2 soft sliced pears
300ml apple Juice
1 tablespoon agar-agar
1 tablespoon lemon juice
4 crunchy organic biscuits *
Lemon zest of one lemon
Pistachio or walnut pieces toasted
Black sesame seeds
Heat the apple juice and whisk in the agar-agar and lemon juice. Simmer until agar dissolves. Crush the biscuits, mix with the lemon zest and place in a dessert bowl.
Layer the chopped pears over the biscuits. Pour the apple juice jelly over the pears slowly and put in the fridge to set. Meanwhile blend the cashew nuts and grape juice, add the juice slowly until it becomes thick and creamy (use more grape juice if necessary)
Pour over the top of the trifle and garnish with mint leaves, toasted pistachio or walnut pieces and drizzle some rice syrup sparingly. Top the trifle with black sesame seeds and chill in refrigerator.
*I make my own biscuits but you can buy some sugar-free ones from natural food stores.
1 ½ cup rolled oats
1 ½ cups spelt flour
½ cup dried coconut
2 tsp. baking powder
2/3 cup coconut milk
½ cup sunflower oil
1 cup rice syrup
Put the dry ingredients into a bowl and mix well. Blend the wet ingredients together and then fold into the dry ingredients. Leave to sit for about 15 minutes. Place heaped teaspoonful’s onto a parchment paper lined baking sheet. For larger cookies use a heaped tablespoon. Leave a few inches space between as the biscuits will spread during cooking. Bake at 160oC for 20 minutes or until golden brown and crisp around the edges.
600ml soya milk (or 300ml rice milk and 300ml soya milk)
Pinch of salt
1 heaped tablespoon agar flakes
3 heaped tablespoons cocoa powder
1 heaped tablespoon arrowroot or kuzu
2 teaspoons hazelnut butter (optional)
70ml Clearspring rice syrup
Cup crushed roasted hazelnuts (optional)
Put the cocoa powder into a bowl and mix with some of the soya milk to make a smooth paste. Heat the remaining milk in a pan with a pinch of salt, sprinkling in the agar flakes before it reaches boiling point. Simmer for 3-4 minutes or until all the flakes have dissolved, then add the cocoa paste and simmer for a further 3-4 minutes, stirring constantly.
Make another paste – this time with the arrowroot and a tablespoon of water – and add this to the pan, stirring constantly. Add the rice syrup and hazelnut butter as you stir. Remove from the heat, transfer to a flat dish and leave to cool for 1-2 hours. Once set, blend in a food processor until smooth and creamy, adding more rice syrup if needed. Serve topped with crushed, roasted hazelnuts or some oat cream.